Due to these frigid conditions, I made some very fall-like recipes that had sweet and savory aromas drifting through the house and wrapping us up like a warm blanket. Mmmm....
I'm sharing my recipe for Crockpot Smoked Turkey & Split Pea Soup below, and while split pea soup isn't all that pretty to photograph, this is the heartiest and most delicious version I've ever had. You can make it right in your crockpot, and freeze it for later, too! Enjoy.
Crockpot Smoked Turkey and Split Pea Soup
1 16 oz package of split peas
1 large smoked turkey leg (as large as will fit in your crock pot) - a meaty ham bone could be used as well
1 cup diced onion
1 cup diced carrots
1/3 cup chopped fresh parsley
2 cloves of garlic, diced
1 bay leaf
4 cups of hot water
4 cups of chicken broth
1 TBS of salt
1/2 TBS of ground pepper
Dice onions, carrots, parsley, and garlic, and set aside. Add split peas to the bottom of the crockpot, and lay the turkey leg on top of them. Then put in the onions, carrots, parsley, garlic, bay leaf, salt, and pepper, and pour in the water and chicken broth last. Do not stir. Put on the lid, and cook on low 6-8 hours or on high 2-3 hours. Mine was ready after 6 hours on low. Remove the bay leaf, and remove the turkey leg to a cutting board. Strip off the meat, discarding all skin and bone. Chop or shred the meat a bit and return it to the pot. Be sure you've fished out all bone splinters that may still be swimming around in the soup. Now enjoy! (We like ours with some nice melty grilled cheese sandwiches.) :)
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Oh, and one more thing! I tried these pumpkin stuffed croissants this weekend, as well, and HOLY YUM. Not only were they delicious, but the aroma while they're baking will blow your mind. I still had a good amount of filling left when all was said and done, so I mixed it into pancake batter the next morning... gosh was it good!